Pork Crackling

Image above: Andrew carving up the joint of pork with Michael [not shown] helps out by holding the meat in place.

On Saturday I was kindly invited over to Kay and Andrew’s place to try  out the dish they were going to make for Andrew’s parents on Christmas Day.

Considering how passionate both are into food they both are, borne out by how much and well they both cook and bake,  it didn’t take much thought on my part to gladly accept. And, we were not disappointed. After a light starter of bread with seasoned chopped tomatoes, the main course was this mammoth joint of pork which was succulent and flavoured with sage and other herbs inside.

But, the best part was the wickedly crunchy cracking of the fatty pork skin with the thick layer of juicy pork fat underneath. It was totally delicious, flavoursome without being overpowering, and utterly unhealthy. One of those times where you could feel your arteries closing in!

To finish off the meal, dessert was a little pot of apple (or maybe it was pear … I was too busy wolfing it down to notice as it was so nice) flavoured with cinnamon to give something sweet to end the meal with.

All in all, it was a superb home-c0oked meal and with hilarious conversation too – especially about the rather random ads that annoyed us (like Moon Pig … no link as we hate it so much) to the ones that were downright surreal (like Orangina)!

Thanks to Kay and Andrew for having us over!

PS: Learnt the hard way that my LX3 works nowhere near as good as my 1D in candlelit rooms!

related posts:

1. Hainanese Chicken Rice